Tamatar ki Dal
Tangy tomatoes and soft toor dal come together in a light, comforting curry that tastes homestyle and satisfying. A simple tempering of cumin, garlic, and green chili gives it warmth without making it too heavy.
For 4 servings
- prep · ~5 min
Rinse the dal and chop the vegetables.
1.Rinse the toor dal 2 to 3 times until the water looks less cloudy.2.Finely chop the tomato, onion, garlic, and ginger.3.Slit the green chili and keep the coriander leaves ready. - pressure cook · ~20 min
Pressure cook the dal until soft.
Add the toor dal, turmeric powder, salt, and 2.5 cups water to a pressure cooker. Cook for 4 whistles, then let the pressure drop naturally before opening.
TIPCook the dal fully until mashable so the tomatoes blend in smoothly later. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds, curry leaves, and asafoetida.4.Stir for a few seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - saute · ~5 min
Cook the onion, garlic, and ginger.
Add the onion, garlic, ginger, and green chili to the pan. Sauté for 4 to 5 minutes until the onion turns soft and lightly golden.
- saute · ~7 min
Cook the tomatoes and spices.
Add the chopped tomatoes and red chili powder. Cook for 6 to 8 minutes, pressing the tomatoes with the spoon, until they turn soft and pulpy.
TIPLet the tomatoes break down well for a fuller tangy flavor and smoother dal. - simmer · ~6 min
Combine the dal and simmer.
Add the cooked dal to the pan along with the remaining 0.5 cup water. Mix well and simmer for 5 to 7 minutes until the dal is lightly thick and the flavors come together.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the pressure-cooked toor dal lightly before adding it to the pan for a silkier, homestyle texture.
- 2Cook the tomatoes until they look pulpy and the raw smell disappears; this gives the dal its rounded tang instead of sharp acidity.
- 3Let the mustard seeds crackle fully before adding cumin, or the tempering will taste flat and underdeveloped.
- 4Add curry leaves carefully to the hot oil, as any moisture on them can make the oil splutter.
- 5If the dal thickens as it rests, loosen it with a splash of hot water before serving rather than boiling it hard again.
- 6This dal tastes even better after 20 to 30 minutes of rest, when the tomato, garlic, and cumin settle into the lentils.
- 7Refrigerate leftovers for up to 2 days and reheat gently so the tomato flavor stays bright and the dal does not catch at the bottom.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, lighter dal where the tomato tang and garlic stand out more clearly.
spicierSpicier
Increase green chili or red chili powder for a sharper heat that pairs well with plain rice.
jain styleJain-style
Omit onion, garlic, and asafoetida, then rely on ginger, green chili, cumin, and curry leaves for aroma.
ghee temperedGhee-tempered
Use ghee instead of oil in the tempering for a richer finish and a more festive, comforting flavor.
Why this is on our healthy list.
Plant Protein from Toor Dal
Toor dal makes this dish filling and nourishing, with lentils contributing protein and steady energy.
Tomato-Rich Comfort Food
The generous amount of tomato adds brightness along with beneficial plant compounds and natural acidity.
Digestive Spice Support
Ginger, cumin, asafoetida, and curry leaves are classic Indian ingredients often used to make dal feel lighter and more digestible.
Frequently asked questions
Yes. Simmer the rinsed toor dal in a pot with water, turmeric, and salt until fully soft and mashable, then continue with the tempering and tomato base.
